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Beef Stroganoff, served over Egg Noodles

Mmmm, that fancy Stroganoff taste, this time combined with pasta instead of the usual boring rice... Now if I know my readers right, they want to know what was so special about the Stroganoff man who gave his name to this delicious recipe...

In Tsarist Russia the Stroganoff family were prosper merchants; they gained their russian noblemanship through helping financially the russian Tsar Peter the Great in various military endeavours... Family wealth reached such heights that many members of the family became freed from financial worries and thus allowed to spend their time delving into higher philosophical and intellectual preoccupations. To go back to the main page of this spaghetti sauce website, use that link...

As the story goes, Count Pavel Stroganoff (1772-1817) would serve a plate of food to any intellectual or any educated person properly dressed with an interesting story to tell showing up to his doorstep, unexpected... So most evenings and nights, the philosophical and intellectual discussions flew at his table, many times over a nice plate of ... Stroganoff Beef...



Stroganoff ingredients
Ingredients for beef Stroganoff
marinated sirloin steak strips for stroganoff beef
Sirloin steaks cut into strips, in soya, vinegar and oil marinade
muchrooms stroganoff
The mushrooms getting cooked in white wine and butter
A pot of stroganoff beef
A few steps down the line... A pot of Stroganoff!
beef Stroganoff
Beef Stroganoff over pasta, served to your happy guests...

Ingredients:

* 1 and 1/2 lb sirloin steak, marinated in soya sauce, or Worcestershire sauce for an hour
* 1 lb. dry egg noodles
* 1 lb. of Paris mushrooms, chopped (will be cooked in butter with white wine later)
* 2 tablespoons Dijon mustard
* 1 tablespoon sugar
* Grounded black pepper
* 1 tablespoon vegetable oil
* 1 medium sized onion, finely chopped
* 2 tablespoons tomato paste
* 4 tablespoons flour
* 1/2 cup white wine or vermouth
* 1 and 1/4 cup beef broth
* 1/2 cup 15% cream

Cooking instructions:

1. Slice the meat into strips, about half inch thick; marinate in the marinade for one hour

2. Cook the mushrooms in 1/4 cup white wine and butter and reserve for later

3. Mix the Dijon mustard and sugar with two spoons of hot water until the mixture forms a homogenous paste.

4. Oil a skillet and bring up to heat. Cook the marinated meat until browned on all sides. Reserve.

5. Add the onions, the mushrooms with the meat; sprinkle with pepper and ½ teaspoon of salt; cook for 5 minutes. Add the tomato paste and the flour and mix until vegetables and meat are coated.

6. Add broth, 1/2 cup white wine and the mustard paste. Simmer and scrape the bottom of the pan making sure nothing sticks.

7. Lower temperature and cook until the sauce thickens (5 minutes)

8.  Add the meat and its juices to the sauce and cook until beef is warm.

9. Meanwhile, boil the egg noodles in salted boiling water; drain when cooked al dente;

10. Remove the pan from heat and allow to cool until the boiling stops. Add the cream and a tablespoon of white wine. Serve, decorated  with parsley over the egg noodles.

Note: Beef Stroganoff Classic requires no extra spice, but if I may just steal one idea from the Chinese Chefs who perpetrated this recipe and add a pinch of paprika or cayenne, to spice things up a little. Adjust the seasoning according to taste.

Serve with previously boiled fettuccine, accompanied by red wine, or, like Count Pavel, a glass of iced vodka! Invite a few intellectual friends to dinner, and after a few drinks start a nice philosophical discussion over the meaning of all this ...